Unfortunately, this deal has expired 23 November 2020.
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2104°
Posted 20 November 2020
Ooni Fyra Wood Fired Pizza Oven £189 delivered with code @ Selfridges
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dustydave
Joined in 2012
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115
About this deal
This deal is expired. Here are some options that might interest you:
Best deal I have seen on the Fyra. Takes a few days to deliver so don't get upset when it doesn't arrive on date stated on checkout. Mine took z week to arrive.
Ooni Fyra portable wood-fired outdoor pizza oven
Dimensions (boxed): Height 71cm, width 47cm, depth 30cm
Dimensions (unboxed): Height 74.2cm, depth 39.4cm, width 72.6cm
Weight (boxed): 15kg
Weight (unboxed): 10kg
Cooking surface: 12″
0.4″ (10mm) cordierite stone baking board
Folding legs for easy transport and storage
Durable, insulated, powder-coated carbon steel shell
Ooni Fyra portable wood-fired outdoor pizza oven
Dimensions (boxed): Height 71cm, width 47cm, depth 30cm
Dimensions (unboxed): Height 74.2cm, depth 39.4cm, width 72.6cm
Weight (boxed): 15kg
Weight (unboxed): 10kg
Cooking surface: 12″
0.4″ (10mm) cordierite stone baking board
Folding legs for easy transport and storage
Durable, insulated, powder-coated carbon steel shell
More details at Community Updates
Edited by a community support team member, 21 November 2020
224 Comments
sorted byIt's easy enough! I had no experience with making pizza in a wood fired oven before getting a Fyra and haven't had any problems (aside from failing to get them round in shape )
Anyone with experience of how easy the Fyra is compared with the gas powered one?
Make it 5 x that
I have started with a cast iron griddle roughly £35, fire resistant gloves £15, electronic scales £10, infrared thermometer £20, pizza trays £10, dough trays £30, moved to Ooni 3 £130, pizza peel £20, gas burner for it £35, gas bottle £35, gas regulator £10 then got an Effeuno p134h for £645.
Paid £100 plus a fuel tank for a pizza course.
I want a GI Metal 14" pizza peel now.
Every Friday for the last couple of years has been pizza day and is better than any pizza chain's you can think of. I go through 3-4 25kg bags of flour a year.
15 minutes heat up time and it'll do a pizza in 60 seconds. You have to make garlic bread in it as well as a pizza though, that's an unwritten rule
Yep, I'm afraid so. And this is going to take my pizza quality to the next level. Boxing day pizza here we come!
Balcas Brites 10kg from Wolseley.co.uk for about £6 do the job great
I know, right?! It's so much better to spend £30 a week on authentic quality pizza delivered from Star Kebab
get the koda honestly ive had all three - the wood option in the karu really doesnt yield any "wood fired" effect.
Pellets are pretty reasonable, but make sure you're getting hardwood, soft wood won't get hot enough. I use Pini brand pellets from Amazon and they work out about 50p a kilo.
You have to let it heat up between pizzas for 5-10 mins. If you have a group it's much better to make sharing pizzas so no one is left waiting around, it's kind of a nice social thing imo.
No worries, happy to answer any questions. I've got no experience of the duel fuel but if you have the extra money it may be worth it. I've cooked batches of 6 pizzas a few times and it's worked great.
You're not probably not kneading it for long enough. 1kg strong bread flour, 14g fast acting dried yeast, (normally 2 sachets), 600 mls lukewarm water, tsp brown sugar, glug olive oil and good pinch salt. Sprinkle yeast into water and leave for a few minutes until froth as this shows yeast working the stir in sugar and glug olive oil into water. Make a well in flour and add water mixture gradually until combined. Differnt flour may need a wee bit less or more fluid but you'll get the hang of it soon. Knead until shiny, stays together and you can stretch it into "windowpanes. If you have a mixer with a dough hook just bung it all in and let it do work for you, (my method). Put in an oiled bowl and cover with a damp cloth. Leave in a warm place to rise for 3 hours. Then knead again for a minute or two to knock air out and you're good to go. Use a good quality passata or make your own if you can be bothered. Mozzeralla, toppings, garlic oil and read to cook. My big lumps now ask me to make pizza rather than ordering in. I don't have a pizza oven but tempted by this deal. I just put fan oven to highest setting and can cook two pizza on top shelves in about 5mins. I just do by memory now as so easy. HTH
Each to their own and all that - but a £1.50 frozen "wood fired" Iceland pizza will never be "just as good" as one from one of these.
It's like saying a warm can of Skol is just as good as any beer. Sometimes, opinions can be wrong.
I bought an ooni 3 a year back and use it every week. Pizza, garlic bread. Get the griddle plate and sear your steak to perfection. This is a no brainer from me. Awesome thig, use it camping and in the garden.
Best pizzas you will taste...
Get some nice "00" flour like caputo blue from Adimaria or even monilo grassi from Amazon (quid a bag).
Grab pizzapp from the app store.
2 garlic cloves in a pan with some oil, tin of whole peel tomatoes crushed, handful of basil, tsp salt and sugar, simmer for 10 mins.
Mozzarella - tesco pizza block or the fancy stuff from adimaria.
Balcas Brites - they're suitable for cooking as En1 quality which means there's no glue or additive.
£6 / 10kg
bhl.co.uk/bal…tml
You shall henceforth no longer be known as ‘danpetre’.
Arise ‘danpizza’
3 x 10kg bags Balcas Brites for £10.31 , use code WELCOME
wolseley.co.uk/pro…3)/
It's not a lot of effort.
You chuck in a couple of scoops of wood with a firelighter or two. Give it a couple of minutes. Top up the wood hopper.
It will take 15 minutes to heat up, so you can go make your pizzas.
We use frozen dough quite often to reduce hassle..reasonable compromise, so it's basically stretch dough, sauce, toppings. Chuck it in the hot oven for a minute or two. Done.
Oven is cool enough to put away / cover in another hour or so.
Ive been making pizzas and garlic breads quite a lot while I've been working from home. No more effort than a sandwich and much tastier.
I had a table made for mine. It’s great. Perfect height rather than bending down. Space to have pizzas on the side. I will be accessorising it too with a few hooks and containers.
I agree. The Karu is the best option and so easy to use. 12 delicious 12 inch pizzas for less than a fiver.
Yes, on a cast iron skillet, keep the stone clean.
The way to clean the stone is to burn off any stains. Keep it away from water or it will crack when you light up the oven.
I get mine Deliveroo’d all the way from Italy and it still costs less than that!
Either that or I just pop in to Iceland on the way home.
Nope AMEX only & selected cards only - you need to log into you AMEX account online check offers & if Selfridges shows / is available ensure you save to card
£230 -20% Using SELFCCE > -7% Topcashback -£30 AMEX Cashback = £148
Topcashback & AMEX cashback confirmed via email within minutes of purchase.
FYI for an extra £5 you can have a 12month unlimited free delivery (nominanted day / time) pass... (edited)
Keep checking, some of the other models have been coming in and out of stock over recent days.
Download pizzapp+. It calculates your recipe based on your room temp and chosen prove time. Most of us find it sucessful.
Another option is a can of the best quality tomatoes you can find, crush with your hands (blending releases bitterness from the seeds) and add a pinch of salt - basic but tastes great! (edited)
I came to the conclusion there is only one recipe with some variations.
Start with good flour, Caputo or Polselli blue (or any other 00 grind size, low ash, unbleached, 12-13% protein and good water absorption). Stay away from red or Manitoba till you are happy with your dough.
Keep hydration low at 60-63%, use Pizza pp for Android (not sure about IOS) to do the numbers for you, fresh yeast is good but other types work well too.
Knead by hand (see YouTube for tips), a normal mixer helps up to a point then fold and stretch for silky smooth (YouTube helps). Let it ferment for 3-6 hours then divide in balls 250g and prove them till double in size.
If you find it too sticky rub the dough with a few drops of olive oil.
Iceland do some really great wood fired, stone baked Italian pizzas for £1.50 each, I think. I honestly prefer them to the wood fired pizzas from my expensive local Italian restaurant. They are better than any supermarket pizza I have tried.
So if anyone can't be bothered with this pizza oven or they don't have a garden then try those instead. You might find they are just as good without all the faff.
PIzza ovens arent about convenience & doing something quick. If thats all you want, might as well buy yourself 2 frozen Dr.Oetker pizzas. Ive got nothing against them - we have them in freezer as an emergency quick dinner.
Pizza ovens are about taking your time. A social time sat around the pizza oven. Not about stuffing your face full of pizza & then all going back to your various corners of the home.
Friend of mine has this one - its a great oven. Myself we have a large concrete dome wood fired oven which takes us around an hour to prep, making the dough, the sauce, firing up the oven to the correct temperature. But the point is we only use it when we are having a get together, or have the time to want to do that.
Believe me, there is no comparison between a pizza thats been cooked in a wood fired oven to any other way of cooking them.
Ooni app is great. I've flat out ruined many a batch by trusting dodgy recipes online. The type where they claim it's the easiest pizza dough ever and then you have to scroll through their entire life story and their neighbour's dog's recent trouble with their thyroid before they get to the damn recipe.
This is the pizza equivalent of all those people who love to comment on a Merc lease deal talking about how everyone should just buy a £2k Dacia Duster instead.
Petrified.
Throughout all the trials and tribulations of 2020, two things have kept me up at night; the quality of a dreadful supermarket's budget frozen pizza and whether I should wash it down with a warm can of Skol or a nice bottle of White Lightning.
Anyone with pellet suggestions?